• Preeth C.Vijay

Onion Samosa /Irani Samosa

Onion Samosa in some places or Irani Samosa in quite a few place in India, this is one of the most sought after snacks in any canteen or theaters. The crispy outer covering stuffed with good amount of onions mixed with spices is the possibly the only best combo with a cup of ginger tea.

The best part about this version of onion samosa is the stuffing requires no prior cooking. The stuffing is a mixture of everything raw, that gets cooked along with the samosa patty keeping the flavors intact when served hot.

  • The samosa sheets can be made with a mixture of wheat flour and all purpose flour.

  • The dough should rest really well for atleast one hour for the gluten to develop.

  • Roll the dough ball thin for crsipy and flaky samosa.

  • Pasting the edges carefully is more important as that helps in the keeping the stuffing intact without opening up while frying

  • Frying in medium high flame is recommended.

  • Adding Poha aids in absorbing the moisture from the raw onions. Which in turn helps in turning out the samosa more crispy. Do not skip this.


For Onion filling Onion 2 thinly sliced

Thin flattened rice or Poha 1/2 cup (if not use instant Oats or bread crumbs)

Green chilies, chopped 2

Chili powder 1/2 teaspoon

Garam Masala 1/2 teaspoon

Chaat Masala 1/2 teaspoon teaspoon

Coriander powder 1 teaspoon

Cilantro, chopped 2 tablespoon

Salt as needed.

Oil for frying Samosa

For making the pastry sheets Wheat flour 1 cup

All purpose flour or Maida 1 cup

Oil-1 tbsp

Salt as needed

Water 3/4 cup (more or less)

Making flour paste or glue All purpose flour 1/4 cup

Water 2 tablespoon

How to Start?

In a bowl, combine all the ingredients mentioned for "making the onion filling'. Set aside.

Take a wide bowl, combine wheat flour and all purpose flour, add salt and oil. Mix well. Add water slowly, knead well and make a soft dough.

Keep this aside for one hour minimum. Resting the dough is more important.

In another small bowl, combine 1/4 cup all purpose flour with 2 tablespoons water without any lumps and make into a paste. Set aside.

After one hour, knead the dough slowly and divide into 16 small balls.

Roll each ball into a very thin round. Heat a griddle or cast iron tawa over medium heat.

Place each roti and cook for 20 seconds from one side alone.Let the rotis cool completely..

Stack the rotis and cut into equal sized rectangular strips.

Take a prepared samosa patti sheet. Keep folding the edges and form a triangle. Place 2 tablespoons filling and paste the edges with the prepared maida paste.

Here is how a filled samosa patti looks like. Prepare all the sheets like this.

Heat oil for deep frying. Slide 3-4 folded samosa as per the size of the pan. Fry until crispy and golden from all the sides. Drain excess oil.

Serve with tomato ketchup and hot ginger cardamom tea

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